AIMS

The Indian Journal of Food Engineering (IJFE) is having ISSN 2583-1275 (online), quarterly international journal, being published in the months of March, June, September and December by Lattice Science Publication (LSP)🔗 Bhopal (M.P.), India since year 2021. The aim of the journal is to:

  1. disseminate original, scientific, theoretical or applied research in the field of Food Engineering.
  2. dispense a platform for publishing results and research with a strong empirical component.
  3. aqueduct the significant gap between research and practice by promoting the publication of original, novel, industry-relevant research.
  4. seek original and unpublished research article(s) based on theoretical and experimental works for the publication globally.
  5. publish original, theoretical and practical advances in Food Engineering.
  6. impart a platform for publishing results and research with a strong empirical component, to create a bridge for significant gap between research and practice by promoting the publication of original, novel, industry-relevant research.
  7. solicit original and unpublished research article(s), based on theoretical and experimental works.

SCOPE

The Indian Journal of Food Engineering (IJFE) is not limited to a specific aspect of Food Engineering but is instead devoted to a wide range of subfields in the Food Engineering. While it encourages a broad spectrum of contribution in the Food Engineering, its core interest lies in issues concerning Food Engineering. Articles of interdisciplinary nature are particularly welcome.

The primary goal of the new editors🔗 is to maintain high quality of publications. There will be a commitment to expediting the time taken for the publication of the article(s). The articles that are sent for reviews will have names of the authors deleted with a view towards enhancing the objectivity and fairness of the review process.

Articles that are devoted to the purely mathematical aspects without a discussion of the physical implications of the results or the consideration of specific examples are discouraged. Articles concerning Food Engineering should not be limited merely to a description and recording of observations but should contain theoretical and quantitative discussion of the results.

The Editors reserve the right to reject article(s) without sending them out for review. Articles for the Regular Issue of the journal can submit, round the year, electronically by using Article Submission System🔗 The summited article (s) should cover following subfields of Food Engineering:  

  • Novel Processes and Novel Concepts in Food Engineering
  • Engineering Properties of Foods 
  • Engineering Properties Food Physics 
  • Engineering Properties Physical Chemistry
  • Food Processing
  • Food Measurement
  • Food Control
  • Food Packaging
  • Food Storage
  • Food Distribution
  • Food Engineering
  • Aspects of the Design and Production Novel Foods
  • Food Service and Catering
  • Design and Operation of Food Processes
  • Food Plant and Equipment
  • Economics of Food Engineering
  • Food Microstructure Development and Characterization
  • Heat, Mass Transfer and Fluid Flow in Food Processing
  • Food Biotechnology
  • Heat, Mass Transfer and Fluid Flow in Food Processing